Roasted Buttermilk Chicken with Parmesan

I had already put the chicken into the buttermilk last night only to receive some startling news from Stella.  Apparently, she is not a fan of fried chicken!  I mean, I thought it was just fried chicken she had elsewhere, not MY fried chicken.  But wait, she loves it when I make mandarin fried chicken.  That is fried, though I suppose those are sauced too, thereby masking the fried part?  Hold on, she also loves a good chicken strip.  I need to inquire further, but after making her eat 'Mexican' last night, apparently also not a favorite meal, I quickly soldiered on and went forth with another plan.  I will be thanking her in the end... who needs a big deep fried meal anyway?  

1 Whole chicken, cut into 8 pieces
2 Cups buttermilk
2 Tbsp kosher salt
1 Tbsp sugar
1 tsp vanilla
4 Bay leaves

Combine buttermilk with salt, sugar, vanilla and bay leaves.  Stir to dissolve salt and sugar.  Place chicken and buttermilk into a zip lock bag, refrigerate overnight.
The next evening, take the chicken out of the refrigerator about an hour before cooking.
Heat oven to 425F
Remove chicken from the buttermilk, shaking off any excess from the chicken. Discard buttermilk.
Place chicken pieces onto a baking sheet or large skillet.  Sprinkle with just a little fleur de sel and freshly ground pepper.
Roast chicken for 30 minutes.
Remove from the oven, sprinkle with freshly grated parmigiano reggiano and return to the oven for another 15-20 minutes, or until chicken is golden brown on top.  We love chicken and the saltiness of the parmesan on top made it for me.


  1. Yum! Also on a good note, I can see the chicken cam! Can you add a Pacino cam please?


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